Wheat flour for mineral-enhanced bakery products

ABSTRACT

A wheat flour, and dough made from the flour, are produced using between 5-50% (desirably 15-45%, preferably 25-35%) by weight middlings (e.g. from the first and second breaks) added to straight flour, patent flour, break flour, or clear flour. The flour with middlings can hold more free moisture, and an at least an additional 2-20% by weight dietary minerals (such as calcium, zinc, iron, manganese, phosphorus, etc.) and/or fibers, and/or other edible materials, can be added without disturbing the fermentation or baking processes. For example, bread having at least 50% (e.g. 50-200%) of the RDA of calcium per 32 gm slice may be produced without emulsifiers, calcium citrate, or other equivalent chemical additives.

This is a divisional of application Ser. No. 09/220,886, filed Dec. 28,1999, now U.S. Pat. No. 6,126,982, the entire content of which is herebyincorporated by reference in this application.

BACKGROUND AND SUMMARY OF THE INVENTION

In the conventional production of wheat flour by milling, a selectedwheat blend is first subjected to cleaning prior to its actual grinding.Two to two and a half percent of moisture is added and a rest periodfrom eight to twenty hours follows. Commercial wheat always containssmall percentages of contaminating materials such as weed seeds, mixedcereals, dirt, etc. Various conventional methods and devices are used toaffect removal of this foreign matter, such as magnetic separators toremove iron and steel objects. Once the wheat kernels have been cleanedand tempered, they are ready to be ground. The tempering process of thewheat is significant to the complete milling and baking procedure.

The cleaned and tempered wheat is subjected to a series of conventionalgrinding operations, in which the first five or six sets of rolls exerta crushing and shearing action. Known as the “break system” and designedprimarily to bring about a far-reaching separation of the tough branfrom the friable endosperm, this part of the grinding process is carriedout on corrugated iron rolls, called “break rolls”, which revolve inopposite directions at different speeds. Each successive set of rollstakes the stock from the preceding one, after proper separation, so thatthey operate serially rather than in parallel. Proceeding from the firstto the fifth or sixth set of break rolls, the corrugations on the rollsbecome finer and the setting of the rolls progressively closer.

The crushed material, called “stock”, passes after each break first to asifter or bolter equipped with a series of inclined coarse sieves on topand progressively finer sieves, which are vibrated. Here the separationof the stock proceeds to three general classes of material according tosize: the coarsest fragments, retained on the top sieves and conveyedsubsequently to the second break; the medium sized granular particlesprimarily comprising endosperm and called the “middlings”; and thefinest material passing through the fine silk bottom sieves and called“break flour”.

The same process is repeated at subsequent breaks, yielding flour,middlings, and progressively smaller coarse particles. The stock goingto each succeeding break contains less and less endosperm until afterthe fifth or sixth break the remaining material is largely composed ofbran flakes.

After purification, the middlings collected from each of the earlierstages are gradually ground into flour between smooth rolls, calledreduction rolls. This involves a series of reduction processes in which,as in the case of breaking, the smooth rolls are set progressivelycloser at each succeeding set of rolls. Each reduction subjects themiddlings to a crushing and rubbing action which produces finermiddlings and flour, and loosens the adhering bran flakes. Eachresulting stock passes through a sifter which effects the separation offine flour, reduced middlings and larger bran fragments. The remainingmiddlings are again graded according to size, purified, and conveyed tothe succeeding reduction rolls. The reductions are repeated untilultimately most of the endosperm has been converted into flour, and thebran separated by the sifters.

These series of breaks and reductions give rise to many flour streams,which may number as many as 30 in modern mills. Thus, each breakproduces flour, such as first break flour, second break flour, etc., andeach reduction, in turn, produces middlings and flours. These streams,being derived from different portions of the endosperm and varying inrefinement, differ in protein content, ash content, purity (absence ofbranny material), etc. Beginning with the first separation of the mosthighly refined middlings, the flour contains progressively more brannyand germ impurities at each successive reduction.

The general trends in average composition of different mill streams asthey progress from the head to the tail of the mill are indicated by thedata in the following table compiled by Geddes:

Chemical Composition of Certain Mill Streams and By-Products Obtained inWheat Milling

Total Total Moisture N Fat Fiber Ash Sugars Product % % % % % % Wheatand mill products Wheat 10.3 2.05 2.1 — 1.73 2.6 First patent flour 11.51.82 1.0 0.2 0.40 1.3 First clear flour 11.0 2.13 1.7 0.2 0.81 1.8Second clear flour 10.4 2.33 2.0 0.3 1.34 2.1 Red dog 9.2 2.87 5.4 2.43.15 6.4 Bran 8.8 2.33 4.1 10.8 6.38 5.4 Shorts 8.9 2.47 5.2 8.4 4.106.0 Germ 8.5 4.84 11.9 1.8 4.80 15.1 Flour streams First break flour11.8 1.91 1.1 0.2 0.66 1.4 Second break 11.3 1.99 1.4 0.1 0.56 1.3 flourThird break flour 11.5 2.08 1.4 0.1 0.49 1.4 Fourth break flour 11.22.29 2.2 0.1 0.64 1.5 Fifth break flour 11.0 2.35 2.6 0.1 1.03 1.6 Firstmiddlings 11.5 1.80 1.0 0.1 0.36 1.2 flour Third middlings 11.1 1.80 1.10.1 0.38 1.4 flour Fifth middlings 10.7 1.89 0.9 0.1 0.44 1.5 flourSeventh 11.1 1.96 1.4 0.1 0.65 2.5 middlings flour Ninth middlings 10.81.84 1.5 0.2 0.61 2.0 flour First tailings 9.8 2.57 5.4 4.4 3.67 4.3from purifier

Depending upon which flour streams are combined to yield the finalproduct, different commercial flour grades are obtained. If all thestreams are combined, a “straight flour” is obtained. Frequently themore refined streams are kept separate and sold as “patent flours” whilethe remaining streams yield “clear flours”. The most common types ofcommercial flours are “fancy patent”, which contains 40 to 60 percent ofstraight flour and the rest patent flour; “short patent” with 60 to 80percent; “medium patent”, with 80 to 90 percent; and “long or standardpatent with” 90 to 95 percent straight flour, and the rest patent flour.

In the conventional production of bakery goods from wheat flour, it isnot possible to add large amounts of dietary minerals, or other ediblematerials, to the flour or dough since the weight of such minerals orother materials will cause the flour cell walls to collapse during thefermentation process so that despite the existence of leavening (usuallyyeast) the dough will not rise. That is the minerals take up spaceinside the cells caused by carbon dioxide production during thefermentation process and thus may cause effective “collapse” of thecells. While attempts have been made to increase the amount of dietaryminerals by using chemical additives, such as calcium citrate, this canmake the final product less desirable.

According to the present invention, a wheat flour, dough, and method ofproducing a wheat flour and dough, are provided which greatly increasethe flexibility of the type of bakery goods that can be produced. Thebakery goods produced according to the invention can be produced withoutany chemical additives (other than normal additives used in the millingand baking industry), and with an entirely natural and high qualitytaste and texture. The flour/dough according to the invention can retainat least 5% (e.g. 5-12%) by weight more free moisture than conventionalflour/dough of similar type, e.g. between about 30-70% by weight (andany narrower range within that broad range) free moisture (that is addedmoisture, not inherent in the flour), and many times more dietaryminerals. For example an additional about 2-20% by weight (and anynarrower range within the broad range) dietary mineral (such as any oneor more of calcium, folic acid, zinc, manganese, phosphorus, potassium,copper, selenium, and iron) may be provided. For instance, enoughcalcium can be added to the flour, with or without other minerals, toallow bread of normal (or even enhanced) taste and texture to be bakedwhich provides about 50-200% of the RDA (for adults) of calcium per 32gm slice, or per two slices (or other pieces) totaling 64 gm.

Another advantage according to the invention is that it effectivelyincreases the capacity of the mill corresponding to the percentage ofmiddlings removed.

According to one aspect of the present invention wheat flour is providedcomprising or consisting essentially of about 50-95% straight flour,clear flour, break flour, and/or patent flour; and about 5-50% by weightwheat middlings. The flour may further comprise or consist essentiallyof an additional about 2-20% by weight dietary minerals, for exampleincluding about 2-11% by weight calcium. The flour may also include (indough form) at least 5% (e.g. 5-18%) more free moisture thanconventionally, e.g. a total free moisture of about 60-70% (e.g. 61-68%)of the total weight of the dough, conventional hand made dough has afree moisture content of about 54-55%, while typical commercial machinemade dough a free moisture content of up to about 60%.

The flour of the invention preferably comprises between about 15-45% byweight middlings, and most desirably between about 25-35% by weightmiddlings (e.g. about 30% middlings), mixed with straight flour, or anytype of patent flour (e.g. between about 75-65% by weight straight orpatent flour).

According to another aspect of the present invention a method of makinga baked product is provided, comprising (or consisting essentially of):(a) Milling wheat with a (conventional) break system to produce breakflour and middlings. (b) Milling at least some of the middlings from (a)with a (conventional) reduction system to produce clear and patentflour. (c) Adding about 50-95% by weight straight flour, break flour,clear flour, and/or patent flour from at least one of (a) and (b) toabout 5-50% wheat middlings to produce a first flour. (d) Optionallyadding an additional 2-20% dietary minerals and the like to the firstflour. (e) Adding free moisture, baking ingredients, and leavening tothe first flour to produce a dough. (f) Fermenting the dough so that theflour cells substantially do not collapse, so that the dough rises. And,(g) baking the dough to produce a bakery product. The baking ingredientsadded in (e) typically include sugar (in any form), salt, oil or lard,whey, and/or other conventional ingredients.

The method may be as described above wherein (d) is practiced to add anadditional at least 2% by weight calcium to the flour. The method mayalso be as described above wherein (d) is practiced to add at leastabout 6% by weight total of at least two of the following: calcium,iron, zinc, iodine, manganese, phosphorus, selenium, fiber, chromium,copper, folic acid, and potassium. The method may also be as describedabove wherein (a) is practiced to separate out at least 5% of themiddlings from the first and second breaks (only); and wherein themiddlings separated out at the first and second breaks (only) are usedin the practice of (c).

The method may also be as described above wherein (c) is practiced toproduce a first flour having about 15-45% by weight middlings, and/orwherein (c) is practiced to produce a first flour having about 85-55% byweight straight flour, and/or wherein (e) is practiced to add anadditional at least 30% by weight (e.g. 30-70%) free moisture. Themethod may also be as described above wherein (a)-(g) are practicedsubstantially without any emulsifier, calcium citrate, or equivalentchemical additives, and wherein (c) is practiced using middlings from(a), or from (a) and (b). Also, (d) through (g) may be practiced toproduce substantially bubble-free pizza crust, or (d) through (g) may bepracticed to produce bread having at least 50% of the RDA of calcium per32 gm slice, or at least 100% for two 32 gm slices.

The invention also comprises bakery goods produced by any of the methodsdescribed above. For example, the bakery product may be bread having atleast 50% (e.g. about 50-200%) of the RDA of calcium, and/or the otherdietary minerals described above) per 32 gm slice; or the bakery productmay be pizza crust (since bubbles do not typically form in the doughaccording to the invention; i.e. it is substantially bubble free), orpastries.

According to another aspect of the invention baked bread may be providedcontaining at least about 1000 (e.g. 1000-1300) mg calcium, 20 (e.g.20-50) mg iron, and 1000 (e.g. 1000-1500) mg dietary fiber, each per 64grams of bread (e.g. two thin slices).

It is the primary object of the present invention to provide a new andhighly advantageous flour, dough, bakery products made from the flourand dough, and method of producing the flour, dough, and bakery productsaccording to the invention. This and other embodiments of the inventionwill become clear from an inspection of the detailed description, andfrom the appended claims.

BRIEF DESCRIPTION OF THE DRAWINGS

FIG. 1 is a box diagram schematically showing the practice of oneexemplary method according to the present invention to produce exemplaryflour, dough, and/or bakery products according to the invention;

FIG. 2 is a schematic perspective view of an exemplary bakery product(bread) according to the present invention; and

FIG. 3 is a schematic perspective view of pizza crust (shown withouttoppings for clarity of illustration) according to the invention.

DETAILED DESCRIPTION OF THE DRAWINGS

FIG. 1 is a schematic illustration of an exemplary method according tothe present invention. Tempered wheat is fed in line 10 to aconventional break system 11 containing a plurality of sets of breakrolls, each set in sequence having progressively narrower spacings, asdescribed above. Break flour is produced, as indicated at 12, by thebreak system 11 (including first break flour, second break flour, etc.),as well as middlings (endosperm) 13, and bran 13 a. At least some of themiddlings 13 are fed in line 14 to a conventional reduction system 15where a plurality of sets of reduction rolls, again with each sequentialset having progressively narrower spacings between the rolls, areprovided as described above in the conventional system, producing branas indicated in line 16, and flour as indicated in line 17. That ismiddling flour, including patent flour, is produced as indicated at 18.The systems 11, 15 desirably include associated conventional separation(e.g. #44-56 U.S. Standard Sieves), purification, and like equipment asdescribed above.

According to the present invention a final flour is produced from themiddling flour 18 and/or the break flour 12, with mineral addition asindicated at 19. At least some middlings 20, which pass through a #44U.S. Standard Sieve, which may be from the middlings 13 produced by thebreak system 11, but which also may be at least in part from middlingsfrom the reduction system 15, are provided as indicated by line 20 to aconventional mixer 21 (e.g. a bowl or powered mixer), or the like toproduce a final flour. According to the present invention there is analmost infinite variety of materials that can be added to produce thefinal flour in 21, including by adding as minerals calcium, zinc,phosphorus, potassium, iron, magnesium, selenium, copper, folid acid, orvirtually any other dietary mineral, as well as vitamins, dietary fiber(of any conventional type), and other materials useful for good healthor enhancing taste (e.g. ham, cheese, or other food items). The mineralsmay be added in any suitable conventional form, pure or compound (e.g.the calcium may be in the form of aluminum sulfate). The percentage ofmiddlings in line 20 (which may be produced from the wheat 10, orproduced separately from other wheat and added as indicated at 20)preferably comprises between about 5-50% by weight of the final flour inmixer 21, desirably between about 15-45% by weight, and preferablybetween about 25-35% by weight (e.g. about 30%), and all narrower rangeswithin these broad ranges The flour added to the mixer 21 may bestraight flour, break flour, clear flour, patent flour, etc., includingany particular type of any of those generic classifications of flour(e.g. standard patent, or medium patent, etc.). Other types of flour(e.g. rice flour) may also be added at 21, but the wheat flour shouldcomprise the majority of flour used.

In the milling process, which begins with the grinding of the wheatkernel at 11, the endosperm (middlings) of the first and second break,which contains little particles of bran, is taken out in the preferredembodiment of the invention, as illustrated in dotted line at 13 b inFIG. 1. Where practiced, the middlings removed at 13 b (from only thefirst and second breaks) is what is added in line 20 to mixer 21. Inthis case preferably substantially all the middlings from the latterbreaks (e.g. third-sixth breaks), 13, pass to the reduction system 15.This separation occurs at the sifters and by using suction (negative)air at the purifiers. Some middlings (e.g. 5-25%) are separated at thispoint. These separated middlings have been proven to contain a highlevel of strength since they have not suffered the high pressure ofroller mills and the high amounts of heat in the remaining millingprocess (i.e. the rest of system 11, and system 15). These separatedmiddlings are separated and typically stored in a separate bin prior tofeeding at 20. The separated middlings could be from five to twenty-fivepercent of the total middlings produced. The remaining middlings willcontinue the milling process (the rest of 11 and 15). In the remainingmiddlings, continuing in the milling process, the starch will suffersome damage caused by the roller mills.

As still another alternative, some of the middlings from the first fewreductions in system 15 may be used as all or part of the middlings inline 20: See dotted line 20a in FIG. 1.

Eventually the final flour from the mixer 21 or the like is acted uponto produce dough, by adding leavening (such as yeast), conventionalbaking ingredients (e.g. sugar, salt, oil or lard, whey, etc.) and freemoisture (typically water), as indicated schematically at 22 in FIG. 1.What is illustrated schematically at 22 may provide two or more stages,and may include one or more conventional mixers, kneaders, or the like.

The dough can be made into loaves or other shapes at 22, or subsequentto fermentation shown schematically at 23. The fermentation processindicated at 23 may be accomplished simply by keeping the dough moistand at room temperature for a desired period of time, e.g. between20-240 minutes). Because of the strength provided by the middlings addedat 20 the cells produced by carbon dioxide during the fermentationprocess 23 do not collapse despite the presence of minerals, fiber,and/or other constituents. Ultimately the dough which has risen is thenbaked in a conventional manner, as indicated schematically at 24 in FIG.1.

Wheat in common cereals, such as Whaley, is characterized by a highcarbohydrate content which averages about seventy percent of the totalgrain; a relatively low protein content on the order of nine to fifteenpercent, and a small amount of fat, fiber, minerals, and vitamins. Thecarbohydrates of wheat are chiefly starch and cellulose, with smallamounts of sugar and proteins. The proteins include glutelins, gliadins,glubulins, albumins and proteoses of which the first two predominate andaccount for the characteristic gluten formation. Lipids or fats normallyamount to two percent of the whole wheat. Wheat contains a considerablenumber of mineral constituents which in their total make up the ashcontent of approximately 1.6 to 1.8 percent. The vitamins include aprincipal number of B group and E vitamins. Some starch damage isnecessary since sugar is produced and will become food for the yeastduring the fermentation process 23.

The stored “pure” middlings 13 b, which pass through #44/56 U.S.Standard Sieves are carefully separated and later reunited in theprocess at 20, 21. The middlings 13 b will give necessary strength tothe cells during the fermentation period 23, to hold the cells togetherduring baking 24, despite the evolution of CO₂ during period 23. Thus isit possible to bake an otherwise normal loaf of bread (29) butcontaining desired extraordinary high levels of minerals, vitamins,fiber, and/or proteins, something not available on the market today. Forexample, bread having at least about 1000 mg calcium (e.g. 1000-1200mg), 20 (e.g. 20-50) mg iron, and 1000 (e.g. 1000-1500) mg dietary fiberin two slices (64 gm) may be produced.

While any bakery product containing wheat flour can be providedaccording to the invention, pizza crust and bread are two particularbakery products that are highly desirable and advantageous according tothe invention. For example FIG. 2 schematically illustrates a loaf ofbread 29, and a slice 30 cut from the loaf 29, that may be producedaccording to the invention. FIG. 3 schematically illustrates pizza crust32 (without toppings) that can be produced according to the invention.

Exemplary non-limiting examples of bakery products that may be producedaccording to the invention are as follows:

EXAMPLE 1

Wheat 10 was milled using a conventional break system 11 and reductionsystem 15. First and second break middlings 13 b were separated out andadded to mixer 21, about 30% by weight, with about 70% by weight ofstraight flour. Also an additional 3.68% by weight (of the flourproduced by the middlings and straight flour) calcium was added at mixer21. Free moisture in the amount of an additional about 65% of thecombined weight of the middlings and straight flour, was added at 22,along with yeast and other conventional baking ingredients (salt andsugar), to produce dough. After fermentation at 23 by keeping the doughmoist and at room temperature for roughly 60 minutes, the dough wasshaped into bread loaf form, and it was then baked at 24 to produce theloaf 29. A 50 gm slice 30 of the bread 29 had excellent, normal, tasteand texture (about 31.5% free moisture), and 184% of the RDA of calcium(which, at present, is 1.0 gm).

EXAMPLE 2

Wheat 10 was milled using a conventional break system 11 and reductionsystem 15. First and second break middlings 13 b (which pass through #44U.S. Standard Sieves, and having about 12.8% protein) were separated outand added to mixer 21, e.g. a conventional mixing bowl, about 46% byweight. About 54% by weight conventional baker's flour (about 13.2%protein) was also added to mixer 21. Also, an additional about 11.7% byweight calcium, about 0.05% by weight iron, and about 4.65% fiber (whitewheat) were added. The total composition of these ingredients in thebowl 21 was thus:

Calcium 10.0781% Iron 0.0447% Fiber 4.0000% Middlings 40.000% Baker'sFlour 45.8772

The ingredients were hand mixed in bowl 21 for about 5 minutes toproduce a “first” flour. To the first flour still in the bowl was thenintroduced (see 22 in FIG. 1) an additional about 6% sugar, about 2%salt, about 2% whey, and about 0.375% yeast (all by weight). They weremixed for about 5 minutes to produce a dry pre-dough which was thenplaced in a conventional three-speed Hobart 200 mixer (22 in theschematic of FIG. 1). There about 2% by weight (of the first flour) oiland about 63% by weight free moisture in the form of water (at about 37°F.) were added, and all the components mixed at speed #1 for about 7minutes, and speed #2 for about 6 minutes. The temperature of the doughproduced was about 76° F. The dough was allowed to sit on a table, forabout 15 minutes, but this was optional. The weight of the dough was 8pounds, 12 oz., and it was made into 7½ loaves, each about 17 oz.Fermentation (23) then took place over a period of about 3.75 hours at atemperature of about 86° F. to produce loaves 4.75 inches high beforebaking.

Baking (24) took place at about 350° F. for about 25 minutes to produceloaves about 5⅜ inches high having a light crust. When the bread wasinspected and tasted the following results were obtained:

Taste—Excellent (scale 1-10)=10

Color—Normal (scale 1-10)=10

Aroma—Very nice (scale 1-10)=10

Appearance—Cells open (scale 1-10)=9

Solftness—Very light (scale 1-10)=9

An analysis of the baked bread (29) found the following components foreach 64 gm (two slices 30):

Fiber 1344 mg/64 gm Moisture 24192 mg/64 gm Iron 32 mg/64 gm Calcium1101 mg/64 gm

In the above description it is to be understood that the broad rangesgiven also include all narrower ranges within the broad ranges (e.g. afree moisture range of about 60-70% includes 61-68%, 62-65%, 61-66%,etc.).

While the invention has been described in connection with what ispresently considered to be the most practical and preferred embodiment,it is to be understood that the invention is not to be limited to thedisclosed embodiment, but on the contrary, is intended to cover variousmodifications and equivalent arrangements included within the spirit andscope of the appended claims.

What is claimed is:
 1. Wheat flour to make baked products wherein thewheat flour comprises: 50-95% by weight straight flour, clear flour,break flour, and/or patent flour; and 5-50% by weight wheat middlingshaving an ash content of about 0.65% or less.
 2. Wheat flour as recitedin claim 1 consisting essentially of 50-95% by weight straight flour,clear flour, break flour, or patent flour; and 5-50% by weight wheatmiddlings.
 3. Wheat flour as recited in claim 1 further comprising anadditional about 2-14% by weight calcium.
 4. Wheat flour as recited inclaim 1 further comprising an additional about 2-20% by weight combineddietary minerals, dietary fibers, or dietary minerals and fibers. 5.Wheat flour as recited in claim 1 in dough form, further comprising anadditional more than 60% by weight free moisture.
 6. Wheat flour asrecited in claim 4 wherein said flour comprises about 15-45% by weightwheat middlings from only the first and second breaks, and about 85-55%straight flour.
 7. Wheat flour as recited in claim 1 comprising about15-45% by weight wheat middlings and about 85-55% straight flour. 8.Wheat flour as recited in claim 7 wherein said 15-45% by weight wheatmiddlings are only from the first and second breaks.
 9. Wheat flour asrecited in claim 2 in dough form, further comprising an additional morethan 60% by weight free moisture.
 10. Wheat flour as recited in claim 5further comprising an additional about 2-20% by weight combined dietaryminerals, dietary fibers, or dietary minerals and fibers.
 11. Wheatflour as recited in claim 4 further comprising an additional about 2-14%by weight calcium.
 12. Wheat flour as recited in claim 2 furthercomprising an additional about 2-14% by weight calcium.
 13. Wheat flouras recited in claim 2 wherein said flour comprises about 15-45% byweight wheat middlings from only the first and second breaks, and about85-55% straight flour.
 14. Wheat flour as recited in claim 13 furthercomprising an additional about 2-20% by weight combined dietaryminerals, dietary fibers, or dietary minerals and fibers.
 15. Wheatflour as recited in claim 1 comprising about 25-35% by weight middlingsand about 75-65% by weight straight flour, clear flour, break flour,and/or patent flour.
 16. Wheat flour as recited in claims 15 comprisingbetween about 75-65% by weight straight or patent flour.
 17. Wheat flouras recited in claim 16 further comprising an additional about 2-14% byweight calcium.
 18. A baked product made from wheat flour wherein thewheat flour comprises: 50-95% by weight straight flour, clear flour,break flour, and/or patent flour; and 5-50% by weight wheat middlingshaving an ash content of 0.65% or less.
 19. A baked product made fromwheat flour as recited in claim 18 consisting essentially of 50-95% byweight straight flour, clear flour, break flour, or patent flour; and5-50% by weight wheat middlings.
 20. A baked product made from wheatflour as recited in claim 18 further comprising an additional about2-14% by weight calcium.
 21. A baked product made from wheat flour asrecited in claim 18 further comprising an additional about 2-20% byweight combined dietary minerals, dietary fibers, or dietary mineralsand fibers.
 22. A baked product made from wheat flour as recited inclaim 18 in dough form, further comprising an additional more than 60%by weight free moisture.
 23. A baked product made from wheat flour asrecited in claim 21 wherein said flour comprises about 15-45% by weightwheat middlings from only the first and second breaks, and about 85-55%straight flour.
 24. A baked product made from wheat flour as recited inclaim 18 comprising about 15-45% by weight wheat middlings and about85-55% straight flour.
 25. A baked product made from wheat flour asrecited in claim 24 wherein said 15-45% by weight wheat middlings areonly from the first and second breaks.
 26. A baked product made fromwheat flour as recited in claim 19 in dough form, further comprising anadditional more than 60% by weight free moisture.
 27. A baked productmade from wheat flour as recited in claim 22 further comprising anadditional about 2-20% by weight combined dietary minerals, dietaryfibers, or dietary minerals and fibers.
 28. A baked product made fromwheat flour as recited in claim 21 further comprising an additionalabout 2-14% by weight calcium.
 29. A baked product made from wheat flouras recited in claim 19 further comprising an additional about 2-14% byweight calcium.
 30. A baked product made from wheat flour as recited inclaim 19 wherein said flour comprises about 15-45% by weight wheatmiddlings from only the first and second breaks, and about 85-55%straight flour.
 31. A baked product made from wheat flour as recited inclaim 30 further comprising an additional about 2-20% by weight combineddietary minerals, dietary fibers, or dietary minerals and fibers.
 32. Abaked product made from wheat flour as recited in claim 18 comprisingabout 25-35% by weight middlings and about 75-65% by weight straightflour, clear flour, break flour, and/or patent flour.
 33. A bakedproduct made from wheat flour as recited in claim 32 comprising betweenabout 75-65% by weight straight or patent flour.
 34. A baked productmade from wheat flour as recited in claim 33 further comprising anadditional about 2-14% by weight calcium.
 35. A baked product made fromwheat flour as recited in claim 18 comprising cheese, meat or other fooditems.
 36. Wheat flour as recited in claim 1 further comprising cheese,meat or other food items.
 37. Wheat flour as recited in claim 1 whereinthe wheat middlings having an ash content of 0.4% or less.
 38. A bakedproduct made from the wheat flour as recited in claim 18 wherein thewheat middlings having an ash content of 0.4% or less.